British Pale Ale alla Tribute - Beer Recipe - Brewer's Friend

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British Pale Ale alla Tribute

131 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: William
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Monday October 31st 2022
1.043
1.010
4.2%
21.4
5.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,850 g United Kingdom - Golden Promise1850 g Golden Promise 37 3 75.5%
500 g Simpsons - Cornish Gold500 g Cornish Gold 36 9.5 20.4%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 4.1%
2,450 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Herkules3 g Herkules Hops Pellet 15 Boil at 100 °C 60 min 9.5 4%
4.50 g Aurora4.5 g Aurora Hops Pellet 8 Boil at 90 °C 15 min 3.77 6%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 4 Hop Stand 10 min 2.14 20.1%
7 g Aurora7 g Aurora Hops Pellet 8 Hop Stand 10 min 2 9.4%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 4 Whirlpool at 80 °C 15 min 2.57 40.3%
15 g Willamette15 g Willamette Hops Pellet 4.5 Whirlpool at 80 °C 15 min 1.45 20.1%
74.50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 0 min.
0.50 g Salt Water Agt Mash 0 min.
0.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.70 g Chalk Water Agt Mash 0 min.
0.50 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
3.50 g Ascorbic Acid Other Primary 0 min.
0.70 g Aromazyme Flavor Primary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 70.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
UK Cornish Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
18 3 11 20 13 18
11 liters mash
11,5 liters sparge

Goal should be a orange rind smell. Abit Alcoholic flavor like a brandy.

Instead of Willimete use Centenial to drive more citrus note?
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.13 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 8.9
Mash volume with grains 10.6
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 14.5 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.1 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 14.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 14
Total: 21.4  
Equipment Profile Used: System Default
 
Notes

Heat Water 22,5 liters to 78°C and add water salts
Remove 11,5 liters for the sparge.

Add grain slowly to avoid dough balls to 10 liters of water.
Mash grains at 67°C for 60 minutes.
Raise mash temperature to 76°C, hold for 10 minutes, then recirculate.
Run off wort and sparge with water hot enough to keep the grain bed around 76°C.

Boil time is 60 minutes.
Add 1/2 tsp irish moss and 1/2 tsp yeast nutriment
Add hops according to schedule. Add the flavor hop addition at flame out and then let rest 10 minutes.

Reduce temperature of boil to 85°C and then whirlpool the last Hops addition. Whirlpool for 15 minutes. Stop if temperature falls below 70°C.

Cool wort to 15°C and pitch Yeast. S / 04 or Nottingham or Yeast from Propper Job Bottles and create a starter.

Yeast is pitched at 14/15° C, allow the temp to slowly free rise to 20° C and do not allow it to exceed 20° C. A gentle rise will minimize the ester production. Do not raise above 20° C, not even for a diac rest. You will lose the citric aroma from the yeast if fermented higher.

Once fermentation is done, cold crash at 6°C (couple of degrees per day).

Bottle ferment

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  • Last Updated: 2024-07-23 14:49 UTC